Elegant Lemon Pork Chop Bake

"An easy, but elegant tasting way to prepare boneless pork chops. The 'sauce' is wonderful over rice. This dish makes both a great casual family dinner or an elegant company entree. No one guesses that ketchup is included!!"

Directions

Preheat oven to 325 degrees F (165 degrees C).

In a large skillet over medium heat, brown pork chops on both sides. Remove chops and place them in a shallow baking dish.

Combine the ketchup, brown sugar, and vinegar. Pour mixture over chops, spreading to cover evenly. Cut 6 slices from the lemon, and lay one slice on top of each chop. Squeeze the juice from the remaining portion of lemon over the chops.

Footnotes

Most Helpful Positive Review

Apr 14, 2009

I have looked at this recipe numerous times. I wasn't sure I would like it or not because of the vinegar. I took one of the reviewers suggestions and used cider vinegar instead of the white vinegar. I salt and peppered the chops and lightly browned them. I removed the chops from the skillet and with the pan drippings still in the skillet I added the ketchup, vinegar and some water mixed with a little cornstarch. I returned the chops to the skillet and sprinkled the brown sugar on each of the chops. I then topped each chop with a slice of onion and a slice of lemon. I love lemon and onion so I added extra of each. I brought it to a slow boil, covered the skillet, reduced the heat and simmered it for about 45 minutes. They were extremely moist and flavorful. It is delicious served over rice with the sauce. I am so glad that I tried this recipe. Yummy!

Most Helpful Critical Review

Jan 25, 2004

I just finished eating this dish. I don't think I would make it again as it is. It seems to me that it is a bbq sauce want to be. I would expand on the sauce a little bit further. It reminded me of a bbq sauce my mother has made for years and I think it would work for this: 1 cup ketchup, 1/3 cup worcestershire sauce, 1 T of chili powder, 1 T of salt, 2 dashes of tabasco and 2 cup of water. Put in a sauce pan until mixed and heat it up pour over the pork chops with lemons and sliced onions.....Yum. 450 for 30 minutes then go to 350 for 45 minutes. You'll get more of a bbq sauce and it is tasty...

Elegant? Sorry...but this was more like gross! A waste of some very good pork. My husband took one bite, struggled to swallow, then made himself a chicken salad sandwich. My girls, 10 and 6, hardly ate any either. As for me, I forced myself to eat some, simply because I was starving and was so stressed for time that I couldn't make myself anything else. I've tried many recipes from this site and this is by far the worst! You might as well just dump a bottle of ketchup over some pork chops and throw 'em in the oven.

Sorry, but the ketchup flavor is overwhelming. This is a variation of a recipe I have used for years when I want a good, quick meal.... I place my chops in a casserole dish, put a slice of onion and 1 tablespoon of ketchup on top of each, then mix 1/2 Cup of vinegar and 1/4 cup of water and pour around the chops. Cover and bake for 1 hour at 350 degrees. Can't get much simpler and the taste is great! Even thin pork chops come out moist and tasty.

I've used a very similar sauce recipe for many years now. You do not need the vinegar, trust me! They are very elegant and very moist. My guests have always raved over them. I would have given 5 Stars, but I've never tried it with vinegar in the sauce. For those who think its bland, add garlic powder and lemon pepper to the pork chops. I like to cook more along the southern-style, so I bread my chops in a 50/50 seasoned cornmeal and flour mixture. I fry them in 50/50 butter and olive oil until golden brown.

This was excellent. When I browned the chops I also threw in some onion slices and added them to the top of the pork chops in the oven. I also added 1 tsp of chilli powder and 1 tsp of worstershire sauce to the ketchup mixture. Served it over egg noodles. Very tasty; ketchup and all!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.